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A closeup of a burrata grilled peach salad topped with arugula, basil and prosciutto on a white platter.
5 from 2 votes

Grilled Peach Burrata Salad

This grilled peach burrata salad combines caramelized grilled peaches, torn burrata, salty prosciutto, and peppery arugula on one platter. Finished with good olive oil, balsamic glaze, and flaky sea salt. Naturally gluten-free and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings

Ingredients

  • 2 peaches - ripe but firm, pitted and sliced into 8 wedges each
  • 2 teaspoons avocado oil - or other high-heat, neutral oil
  • 2 cups arugula
  • 8 ounces burrata - removed from brine, patted dry, and torn into chunks
  • 4 ounces prosciutto - torn into pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic glaze - if using store-bought, be sure it's gluten-free
  • 1 teaspoon flaky sea salt
  • 10-15 fresh basil leaves

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Instructions

  • Preheat the grill to medium-high heat and brush the grates with oil.
  • Add 2 peaches (sliced into wedges) to a bowl and toss with 2 teaspoons avocado oil until evenly coated.
    A bowl of peach slices tossed in avocado oil.
  • Place the peach slices directly on the grill grates, laying them across the grates so they don't fall through. Grill for 2 to 3 minutes per side until you have grill marks and the peaches are slightly softened. Don't move them until they release cleanly from the grates. Remove from heat and set aside.
    Peach slices on the grill with grill marks.
  • Spread 2 cups arugula across a large serving platter.
    A large oval platter of arugula sitting on a bright blue table with wood and marble salad tongs to the side.
  • Tear 8 ounces burrata into chunks and scatter over the arugula. Tear 4 ounces prosciutto into pieces and distribute across the platter. Nestle the grilled peach wedges in between.
    An oval platter on a blue table topped with arugula, grilled peaches, prosciutto, and burrata with wood and marble salad tongs to the side.
  • Drizzle with 1 tablespoon extra virgin olive oil and 1 tablespoon balsamic glaze.
  • Sprinkle 1 teaspoon flaky sea salt over the burrata and peaches. Top with 10-15 fresh basil leaves. Serve immediately.
    An oval plate with arugula grilled peach burrata salad topped with prosciutto and balsamic glaze on a blue table with wood salad tongs.

Notes

  • Gluten-Free Reminder: Always double-check product labels to confirm they’re gluten-free, especially if you have celiac disease.  Ingredients and manufacturing practices can change.
  • Vegetarian: Skip the prosciutto.
  • No grill: Use a hot grill pan or cast iron skillet on medium-high heat. Get it hot before the peaches go in.
  • Olive Oil Matters: Choose a high-quality extra virgin olive oil. I prefer one with a bold, nutty flavor. Light oils often fall flat in dishes like this.
  • Burrata Options: Use burrata or baby burrata. Just tear or spoon into chunks before layering into the salad.

Nutrition

Calories: 234kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 521mg | Potassium: 125mg | Fiber: 1g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 0.4mg
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